Lucca

Name: Lucca
Total time: 1 h 34 min
Yield: 6 servings
Ingredients: 1 ball Master Dough; 2 parts flour and semolina mix; ½ cup handcrushed tomatoes; 10 pieces oil-cured black olives; 1 teaspoon minced anchovies; ¼ teaspoon minced garlic; 2 tablespoons extra virgin olive oil; 6 ounces mozzarella cheese; 1 leaf fresh basil; ½ teaspoon dried oregano; 2 pieces pizza baking stones; 1 piece pizza peel

A traditional Italian pizza featuring a perfect blend of crushed tomatoes, oil-cured black olives, anchovies, and melted mozzarella, finished with fresh basil and oregano. This authentic recipe creates a crispy, flavorful pizza baked on pizza stones.

6 servings

1 hr 34 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1 ball Master Dough
•2 parts flour and semolina mix
•½ cup handcrushed tomatoes
•10 pieces oil-cured black olives
•1 teaspoon minced anchovies
•¼ teaspoon minced garlic
•2 tablespoons extra virgin olive oil
•6 ounces mozzarella cheese
•1 leaf fresh basil
•½ teaspoon dried oregano
•2 pieces pizza baking stones
•1 piece pizza peel

Cooking Instructions

1.
Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60°F to 65°F. Meanwhile, set up the oven with two pizza stones or baking steels and preheat to 500°F for 1 hour.
60 min
2.
In a bowl, mix together the tomatoes, olives, anchovies, and garlic and set aside.
5 min
3.
Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top.
2 min
4.
Sprinkle a wooden peel with the dusting mixture.
1 min
5.
Roll out the dough into a round 14 to 15 inches in diameter. Using a pizza wheel, trim the dough to a 13-inch round. Brush the surface of the dough with oil, flatten the edge, then dock the surface.
8 min
6.
Move the dough to the peel. As you work, shake the peel forward and backward to ensure the dough isn't sticking.
2 min
7.
Mound the mozzarella in the center of the dough and use your fingertips to spread it out evenly over the surface, leaving a 3/4-inch border. Drizzle more oil over the top.
3 min
8.
Slide the pizza onto the top stone. Bake for 4 minutes. Lift the pizza onto the peel, remove it from the oven, and scatter the tomato mixture over the top. Rotate the pizza 180 degrees and transfer it to the bottom stone. Bake for 5 minutes, until the bottom is browned and crisp and the top is golden brown.
9 min
9.
If you would like the top of the pizza darker, transfer it to the top stone for 30 seconds.
1 min
10.
Transfer the pizza to a cutting board and cut into 6 wedges. Scatter the basil over the top and finish with a dusting of oregano and a drizzle of oil.
3 min

Lucca

6 servings

1 hr 34 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1 ball Master Dough

•2 parts flour and semolina mix

•½ cup handcrushed tomatoes

•10 pieces oil-cured black olives

•1 teaspoon minced anchovies

•¼ teaspoon minced garlic

•2 tablespoons extra virgin olive oil

•6 ounces mozzarella cheese

•1 leaf fresh basil

•½ teaspoon dried oregano

•2 pieces pizza baking stones

•1 piece pizza peel

Cooking Instructions

Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60°F to 65°F. Meanwhile, set up the oven with two pizza stones or baking steels and preheat to 500°F for 1 hour.

60 min

In a bowl, mix together the tomatoes, olives, anchovies, and garlic and set aside.

5 min

Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top.

2 min

Sprinkle a wooden peel with the dusting mixture.

1 min

Roll out the dough into a round 14 to 15 inches in diameter. Using a pizza wheel, trim the dough to a 13-inch round. Brush the surface of the dough with oil, flatten the edge, then dock the surface.

8 min

Move the dough to the peel. As you work, shake the peel forward and backward to ensure the dough isn't sticking.

2 min

Mound the mozzarella in the center of the dough and use your fingertips to spread it out evenly over the surface, leaving a 3/4-inch border. Drizzle more oil over the top.

3 min

Slide the pizza onto the top stone. Bake for 4 minutes. Lift the pizza onto the peel, remove it from the oven, and scatter the tomato mixture over the top. Rotate the pizza 180 degrees and transfer it to the bottom stone. Bake for 5 minutes, until the bottom is browned and crisp and the top is golden brown.

9 min

If you would like the top of the pizza darker, transfer it to the top stone for 30 seconds.

1 min

10.

Transfer the pizza to a cutting board and cut into 6 wedges. Scatter the basil over the top and finish with a dusting of oregano and a drizzle of oil.

3 min